Vegetable Oil Margarine
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What it is
Vegetable oil margarine is a butter substitute made primarily from vegetable oils, such as soybean, canola, or palm oil. These oils are often hydrogenated to make them more solid, or blended with other fats. It is formulated to mimic the taste, texture, and cooking properties of butter.
Why it's used
Manufacturers use margarine as a fat source in baked goods like cookies, pastries, and muffins, and in spreads. It provides richness, moisture, and helps with browning and texture. It is also used in frostings and icings.
Health notes
Margarine is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of fat, and like all fats, contributes calories. Some margarines contain trans fats, which the FDA has determined are not GRAS for use in food and has moved to remove from the food supply; however, many manufacturers have reformulated to reduce or eliminate trans fats. JECFA and EFSA have evaluated various fats and oils used in margarine.
Allergen info
Margarine is not typically derived from major allergens, though some formulations may contain soy oil or milk derivatives. It is not a source of gluten.